Hey guys, a few notes: 1. Again, as is our 4/1 tradition, this is 100% a real, tested recipe. It's mostly just a chance for us to get a bit creative with the dish itself (and maybe a little silly with the video). I know that feeling of navigating KZread on April 1st, where you're not sure if people are delivering actual content or just... random jokes. If you're not into it, I get it, definitely feel free to jump forward directly to the recipe itself. 2. The footage of the historical Laziji in Geleshan is courtesy of the Bilibili channel 木泽影像. We usually try to credit in the video itself, but it got a touch awkward with the PPT or what not. It's a channel that remasters a lot of old Chinese food footage, cool stuff: space.bilibili.com/3494379083795247 3. Definitely keep the chili frying oil - the additional spicy chilis were added in the stir fry stage on the assumption that it was your first fry with the stuff. After repeated frying, the frying oil will become *quite* spicy, and those spicy chilis can be skipped in the stir fry stage. 4. The chilis will be crispiest, and everything will be tastiest, the day of the stir fry. So if you have ambitions on keeping the stuff for a bit, our recommendation would be to (1) prepare the chili crisps and the chicken in advance (the chicken can be kept in the fridge), then (2) stir fry it together when you want it. 5. If your chili crisps appear to no longer be very crispy (this can happen, especially if you packaged up the final stir fry while it was still warm), you can re-crisp them up in the oven. After 15 minutes in a 120C oven with the fan on, they should be good and crunchy once again. 6. Oh, if you're in the market for a Geleshan-style Laziji, you can follow the general approach in this video. Simply follow this recipe with (1) finely chopped bone-in chicken pieces (for the quantities here I would do one bird, plus one large leg) (2) deep fry uncoated/unstuffed heaven facing chilis (or Tientsin chilis) that're snipped into ~1cm sections and (3) skip the fennel seed, both in the seasoning and the marinade. Alternatively, the always-excellent Wang Gang has a recipe here that will yield you another authentic, very-common-in-China style: kzread.info/dash/bejne/gKV8q5N8eriTgso.html That's all for now, might edit some more notes in a bit. Hope y'all can give this one a try some day :)

@adalinesimonian

2 ай бұрын

I don't know what I honestly would do without all your recipes. I am excited to give this one a shot!

@hxhdfjifzirstc894

2 ай бұрын

It's totally incorrect to blame high American grocery prices on 'late stage capitalism' -- while we do have a capitalist economy, high prices are caused by inflation from way too much money being printed by the government (to pay for endless _social_ programs, like free health care for foreign citizens). Capitalism does not cause inflation. Also, I'm quite sure that any form of communism inevitably leads to millions of starving/dead bodies, while Americans are well fed. Even homeless are fat.

@borbetomagus

2 ай бұрын

Congratulations on your spicy recipe! If anyone cares to tone down the spice level Magic Ingredient's recipe for 'Super Crispy Chilies' does so by soaking chilies in very hot water for 30 minutes, then simmers them in boiling water for 5 minutes, mixes them with a sesame seed/corn starch coating, then fries them.

@TheOOOOOOOOOOOOOOO

2 ай бұрын

Is the required msg also not part of the April fool's joke 😅? I learnt how to make my own hot pot broth because (I think..) the msg was causing a lot of bloating for me. At both restaurants and store bought soup mixes.

@commenter4898

2 ай бұрын

0:20 Not sure if this is part of the joke, but gua bao is an old Southern Chinese/Taiwanese dish and David Chang just introduced it to NYC in 2004.

One day I will tell my grandchildren that I was present for this moment in history

@ChineseCookingDemystified

2 ай бұрын

Unfortunately the remainder of this batch became... filming food lol. I'll whip up a big batch for you around your birthday

@OTRontheroad

2 ай бұрын

@@ChineseCookingDemystified that's a binding verbal contract. I'll send a reminder in advance to Dr. Hayek.

@MaxIsBackInTown

2 ай бұрын

@@ChineseCookingDemystifiedCould you make a batch for me too?

@deadfr0g

2 ай бұрын

Wake up, babe! CCD says that the chicken chilis are edible now.

@jacktheripperVII

2 ай бұрын

​@@OTRontheroadwritten actually

Congrats Chris! You're finally comfortable enough to present a video outside of your human suit 🎉🎉

@krissp8712

Ай бұрын

On the internet nobody knows you're a dog, lol.

This was epic. I especially love, "the msg is in no way optional". Outstanding.

@KevinJDildonik

2 ай бұрын

So proud of CCD for standing up to this over the years. I love making pasta for supposed MSG sufferers. Tons of tomatoes, parmesan, mushrooms, soy sauce, Accent brand MSG, just the saltiest MSG-est dish I can engineer. And zero headaches. I would even sneak some Accent onto the garlic bread. They never complained. But order Chinese takeout? "I can't have MSG" and "I felt so terrible I bet they use MSG". Mmm hmm.

@piracy22

2 ай бұрын

@@KevinJDildonikI have a friend that actually is sensitive to msg. Took him to chic fil an and he got a massive headache. Apparently they put msg in the breading.

@kylehart8829

2 ай бұрын

​@@piracy22If MSG in chicken breading is enough to make your friend have headaches, they wouldn't be able to eat most savory food in general. Natural glutamates would trigger their sensitivity when they tried to eat anything.

@piracy22

2 ай бұрын

@@kylehart8829 yeah that’s the case bozo, glad you’re finally catching on.

Ай бұрын

​@@piracy22Do they not eat pasta with tomato sauce either?

I for one, welcome our foodie schnauzer overlords

@timothyvanderschultzen9640

2 ай бұрын

Amen.

@MrJacobk18

Ай бұрын

Kent Brockman, lol

I love how deep you went into the Mac phraseology here- ‘those who are serious about eating need to make their own food’ is a beautiful riff on Job’s ‘people who are serious about software need to make their own hardware’

Living in Toronto's Chinatown years ago, I am reminded about one late-night speciality from a favourite restaurant. The name of the dish? "Find the chicken in a bowl of chili peppers."

I didn't realise just how much I missed Francis from Cooking with Dog until this video 😭💜 Thank you for blessing our screens with a good grey pupper and tasty food once more

Y'all put more effort into your April Fools video than most people do the normal ones. I love it.

@ohiasdxfcghbljokasdjhnfvaw4ehr

2 ай бұрын

this is an april fools video?

@nedlukies6940

2 ай бұрын

@@ohiasdxfcghbljokasdjhnfvaw4ehr I don't care if it is, i'm still going to make it and eat it all!

@z2ei

2 ай бұрын

@@ohiasdxfcghbljokasdjhnfvaw4ehr They bring it up, but they always do something wacky for 4/1 - the Taco Bell video, the Pineapple Pizza bao, now this.

@lolilollolilol7773

2 ай бұрын

The recipe looks very real though !

"Enjoying it while hurting is part of the dish." 👍

@Vivechyanityam01

2 ай бұрын

I was looking for this sweet comment 😂...

I feel like you all found a dog size turtle neck and that inspired you to do a Steve Jobs-esque video. I love it.

I have to admit I made it a whole 3 minutes into this video before I realized what it was. Well played you two well played.

As someone who buys all their dry chilies for inflated prices off of amazon, the late stage capitalist america comment is entirely too real 😂

@fleshytrash

Ай бұрын

Had to resort to shop lifting 😫

@nile7999

10 күн бұрын

you get chillies shipped to your doorstep and you're complaining about capitalism smh.

@dilutioncreation1317

10 күн бұрын

@@nile7999When I'm in a coma all the food is drip fed to me. What's there to complain about

@a_lot-of_pp

9 күн бұрын

@@nile7999 china has that kind of service too

Those high-tech kitchen gloves look a lot like my ultra-light waterproof camp shoes.

@ChineseCookingDemystified

2 ай бұрын

REI, like Williams and Sonoma, is for suckers

The fact that the Chinese chop up bone-in chicken like that instead of deboning is fucking nuts. This dish is 100% an improvement.... I would love to try it.

@cheeeeezewizzz

17 күн бұрын

they are convinced it tastes better.

@whoisexaberri

13 күн бұрын

@@cheeeeezewizzz It probably does. There's a lot of cultures that really value the taste of bone marrow, plus it flavors everything else with it.

@Cwestlov

9 күн бұрын

Yeah you definitely aren't used to Asian cooking 😂😂 I'm Jamaican and I can't imagine eating several dishes without the bones staying in the meat even if they don't necessarily add anything. Chewing on that bone marrow is simply an exquisite part of the meal 🧐

@palarious

9 күн бұрын

@@Cwestlov there's a difference between bone in and CHOPPED bone in. I grew up eating plenty of dishes with bone in, including the years I lived in Mali and Senegal. Never did the prospect of ingesting broken bits of bone improve the taste or quality of the meal. Intentionally shattering the bones inside a perfectly good piece of meat is nuts. If I want to get at marrow, then I can crack it afterwards or set the bones aside ahead of time.

@appa609

8 күн бұрын

Imagine being afraid of chicken bones #whites

This dish is going to ruin my life.

This is the innovation I am subscribed for.

Oh man this might be the best innovation ever! I love laziji, and I don't mind the work it takes, but I often find myself feeling sad about how much of the dish isn't edible. A version where I can eat the whole dang thing is amazing!

This is an amazing idea. Thank you for your service. I will note that a local discovery of ours is that the currently super popular Americanized laziji (small boneless chicken nuggets, deep fried with a lot of peppers) makes an amazing pizza topping, and so would this construction.

The Hayek Jobs intro and recipe were so good I didn't even think about the date. 👏

I think this may be your guy's best video yet.

i've noticed a few of the foodtubers I follow are finally showcasing the pets more often. Its like YT put out a memo or something. Love it.

@nordicmind82

Ай бұрын

They really did. Recommendations to show pets to gain views is included in several virality guides and is well spread advice by now. And I’m all for it!

Mini Schnauzer who likes chilis and chicken? Fabulous. Finally an honest host.

I love that you started the video like a nation wide public safety announcement becuase that is how important this video is.

Amazing! Thank you for researching, creating, and sharing! ❤

Every time I come back to this channel they are reaching new heights. Phenomenal!

YES! All my favorites coming together.

This looks absolutely delicious - thank you!

That’s it. I can’t help it. I will cancel everything I had planned for the rest of the day. I HAVE to make this. Absolutely brilliant idea to start from two mouth-watering recipes and create something as tempting as this. Thank you for your work and for sharing the results with us mortals. Keep it up! 👏💪

This reminded me of a snack food I picked up from H Mart years ago called "Magic Chili and Peanuts" on the English portion of the bag. Now I have to go get some. Thankfully I keep pictures of my favorite finds in a note on my phone. 🤣

Of all the April 1st videos y'all have made I really want to try making this! I'm a fan of spicy food/snacks while drinking and this would be great to have while playing cards and drinking with friends!!!!

So many layers of flavor! Thanks.

I love this channel, thank you so much. Very informative and delicious!

You guys are absolutely adorable. I love watching your videos.

Beautiful recipe, fantastic recipe

Something I'd be interested in seeing is a video focused on dishes that are easy to batch make for leftovers and/or freeze well. Even a playlist of leftover friendly videos you've already made would be cool.

This is so brilliant and made me laugh so much, and So We Were Saved!! Looks so scrummy too. Excellent stuff (as always).

This is absolutely brilliant, genuinely should be a new trendy dish! Even Trader Joes now has the dried chili crunchy chili crisp things with the sesame seeds in their snack aisle now so the US is primed for it

I first tried Laziji at Legend restaurant in NYC - they made it with a large chili that was also fried crisp like this. It was perfection. They’ve since closed and I’ve been chasing their recipe ever since. I think this will get me there - thank you!

I was WAITINGGG for this video 😭😭

This dog has the best KZread channel ❤

You got a manicure in-between the frying and pepper blooming lol 😂

I would have to say this is hands down the best video on the internet.

That looks absolutely incredible.

Saw this, love this, my wife and I are on our way to the morning market in Jiugong to get the peppers to fry this up today. Thanks!

Finally confirmation that I wasn't expected to eat the dry hard leather-like chilies that made up up to a third of some if my meals in China.

This is the kind of thing I keep coming to youtube for.

Much fun. Thank you.

Thank you, you have helped the world.

Who knew that watching a video could give you heartburn. You kind of had me - and it made total sense - until the birds eye 🌶️. I’m desperate to try a more sane variation.

thank you, that seems simple and easy for all kitchen novices to replicate at home.

OMG I can't wait to try this!

So great and love that it's approved by your CIO

you guys are the best

These mild baby flavors are amusing gateways into the true flavor zone 😊

I know said video is on April 1st; but my local Sichuan place "recommends" 重庆辣子鸡. Do you have a recipe for it?

@ChineseCookingDemystified

2 ай бұрын

Simply follow this recipe with (1) finely chopped bone-in chicken pieces (for the quantities here I would do one bird, plus one large leg) (2) deep fry uncoated/unstuffed heaven facing chilis that're snipped into ~1cm sections and (3) skip the fennel seed, both in the seasoning and the marinade. This will get you the Geleshan style. Alternatively, you can follow Wang Gang's recipe here, which is another style which's also quite common in China: kzread.info/dash/bejne/gKV8q5N8eriTgso.html

@maxpowr90

2 ай бұрын

@@ChineseCookingDemystified Maybe next year, you can do 馋嘴牛蛙; another favorite at said restaurant. Really want to try the 野生甲鱼烧土鸡 there, but at $60, a bit too expensive for me.

one of the greatest videos of all time

I like how this done in the apple presentation style.

@Chinese Cooking Demystified do you have duo jiao recipe? I have tried one duo jiao recipe where i chopped chilies and added only salt and let it ferment 3-4 days in warm room temperature. Some recipes add sugar and/or vodka or Shaoxing wine and other cooking aromatics

That looks delicious!!!

This changed my life and I haven't even made it yet

I'm known for loving insanely spicy food. But I've never-ever seen a recipe that uses this much chili. That's nuts (in a good way)! I need to try it!

That looks delicious !

Great video! Question: Is there a use for the liquid you get from soaking the chilies?

Y'all are one of my favorite channels.

I always eat the chilis when they appear in my food, now I must try this dish 😭 ❤🎉 it looks amazing , thank you so much 💕💕💕🎊✨✨✨💛💛💛

This is genius will definitely try this recipe next time I grab some chillis

I love your freeloading and CIO spokesperson

This does actually sound amazing. I have no expectation of trying making this any time soon, lacking a gas stove and having a sensitive stomach, but now I really want to. Though I do wonder: How well does it keep? I'm chronically bad at timings for things I haven't done repeatedly. Does it have to be eaten immediately, or will it still work lukewarm 2 hours later?

This is look so good, I want to try it as soon as possible. It fits my two favorite categories, fried chicken and spicy food.

That is way beyond anything I could possibly tolerate! Wow!

Worked at a margarita bar in my 20's and if you had a good relationship with the kitchen they'd share the stuff they'd make for themselves on break. One of my favorites (so much good food) was when they'd give me a little pile of chili's fried like this. Unbelievably tasty

i remember how much I loved this dish when I got to try it in Amsterdam. I will 100% recreate it with your recipe as a base and work myself towards recreating a vegetarian version that is just as satisfying!

@gingganggoolie

2 ай бұрын

If you make any progress on the vegetarian front, I'd love to hear about it. My instinct would be to try it with extra firm tofu cubes (maybe with extra spice mix)

@Dragoonaya

2 ай бұрын

@@gingganggoolie I'll try to keep you updated :) Tofu is my first guess as well, tho it also might work with Oyster mushrooms since they taste surprisingly close to chicken. But I don't really know how they react to a longer period of deep frying. Just gotta try, I guess :D

@kyleevalencia1827

2 ай бұрын

I imagine using seitan/gluten if you not have any gluten allergy. make it like latiao shape but cut it bite size or any bite size shape and fried till crispy or moderately crispy since it gonna be refried again base on the recipe

I basically invented a beta version of this for the Super Bowl by modifying and combining mapo tofu and Szechuan chicken sauces and making a hybrid with Buffalo sauce recipes emulsified in butter or oil. Worked awesome!

What emissivity setting are you using for your IR thermometer to measure that oil?

This is a perfect presentation thank you from an Apple fan and a chilli fan

This is art

I just made this recipe because I had extra chillies. This genuinely kicks ass.

This looks absurdly good.

Thanks for the great video! I love your work. Any recommendations for the vegans out there who want to substitute the chicken? Oyster mushroom?

Never stop doing what you’re doing, I’m begging you 🙏

The way you guys handle april 1st makes me wish it came around more often

good video thanks

This is too complicated for me. You guys are awesome.

First time I'm seeing your channel and I gotta sub for that cute dog

Ive never been hungrier than I am at this moment

The only April Fools youtube I look forward to because it's silly but also functional dish! Not trying to troll or mislead anyone. Just a fun time.

I've watched those Ap1 videos not on Ap1. I didn't even notice they were "jokes". From time to time you guys just make unusual recipes, so I chalked it up to being one of those.

your laziji is making me drool throughout the video.

Wish you'd make a video of this in Mandarin so I could send it to my local Szechuan restaurants and ask if they could make it... Could be a huge hit!

amazing

What a great video. You guys rock

As someone from Buffalo, I fully recognize this culinary development to be as significant, if not more so, than the creation of the Buffalo wing (srsly tho NOLA did hot wings first)

I know it probably won't happen but imagine a restaurant where you guys design the full menu with never before seen creative things? That would be so much fun for food nerds. It would all be snack food too like the other 2 dishes you mention here. Somewhere, in an alternate universe, it's already real :)

Dude I thought your claim of a "revolution" was way too arrogant, but after hearing the idea I totally agree!

I’ve actually thought about doing a combination of these two dishes before, but my chicken is done into popcorn chicken format instead and i never thought about frying it in the leftover oil from frying the chilli because i fried the chicken at higher cooking temp. So basically my version is just chili crisp, sweet potato starch popcorn chicken (kind of like taiwanese style), spice mix, chilli oil, fried peanuts, fried garlic all tossed together in a bowl

🤯Your ideas are intriguing to me and I wish to subscribe to your newsletter 🤤

reminds me of the wang fei hong brand that makes spicy peanuts, they also make a version with much less peanuts and more crunchy chilli chips, and the intent is for you to eat the chilli

I was here for this monumental technique surfacing into our era.

Good dog. Looks absolutely delicious!